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Being BearSmart in Crowsnest Pass Surrounded by forests and waterways, Crowsnest Pass is situated in a spectacular location. Beyond the community lies important wildlife habitat. Food deliberately or unwittingly provided by human neighbours entices wildlife into the community, compromising the safety of both animals and community residents. Deer or moose that wander into town to feed on attractants can be followed by predators such as cougars. As a BearSmart Community, Crowsnest Pass is working towards eliminating wildlife attractants and reducing the number of human-wildlife encounters. What are wildlife attractants? : garbage : apples : bird/hummingbird feed : compost : : bbqs : pet food : human food : How can we be BearSmart? - Store your garbage in bear-proof containers or buildings. Only put your garbage out on the morning of pick-up. If you need a secure place to store your waste, consider borrowing a UnBearAble Bin from Crowsnest Conservation at no cost. - Pick your apples and windfall regularly. If you need help picking your fruit or are looking for some free apples, join Crowsnest Conservation’s Apple Network and be part of an old fashion apple exchange. - Consider indoor worm composting instead of outdoor composting. For more information on how to worm compost, contact Crowsnest Conservation. - Stay up-to-date on the latest bear occurrences by reading Crowsnest Conservation’s BearBriefs in the local papers during the fall. - Use bird feeders only between October 31-April 1. - Report bear and cougar sightings to our local Fish and Wildlife Office. - Advocate for a community-wide BearSmart waste management program & policies. Consider joining the Crowsnest Pass BearSmart Committee. - If you have any questions about being BearSmart, contact Crowsnest Conservation at 403-562-8923.

Crowsnest Conservation Society P.O. Box 242 Crowsnest Pass, AB, T0K 0E0 Phone: 403-562-8923 office@crowsnestconservation,ca www.crowsnestconservation.ca

Crowsnest Conservation Society gratefully acknowledges the Alberta Ecotrust whose generous support made the publication of this cookbook possible.

Be BearSmart & Get Cooking

Crowsnest Pass Apple Cookbook

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Cost: $3


Get inspired with your apples

Apple Recipe Index

Apples are one of the main wildlife attractants in Crowsnest Pass. Bears are not the only wildlife attracted to apples. Deer come into the community to feed, but this attracts predators such as cougars.

Breakfast • • • •

Wildlife that come into the community and are rewarded with available attractants, such as garbage, apples, and bird feed, may continue coming into the community and become habituated. A habituated animal loses their fear of humans, which could be a safety hazard for residents.

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Salads • • • •

If you own an apple tree, you know how much work it is to pick all of your fruit and clean up the windfall regularly. To assist you, Crowsnest Conservation organizes a community Apple Network. This is a great opportunity to connect with your neighbours who are looking for free apples and are willing to volunteer their time to assist you in picking your fruit. If you are looking for help or you are interested in gaining some extra apples this fall, contact Crowsnest Conservation for this free community service.

Apple Peanut Salad Apple Lentil Salad Apple Carrot Salad Baked Chicken Slaw

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Entrees • Apple, Caramelized Onion,

and White Cheddar Pizza

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Turkey Panini Apple Fries Apple and Potato Rosti Saucy Chicken Apple Saute Roasted Leg of Lamb Stuffed with Apple and Rosemary Apple Rice Stuffing Apple and Chicken Curry Apple Chicken Quesadillas Caramel Apple Pork Chops

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• Apple, Cheddar, and Smoked • • • •

If you are like many people in the community, you might have wondered what you can do with those extra apples you picked this year. To get inspired with your apples, this cookbook is for you. Whether you are looking for some new canning recipes or you are interested in traditional apple standby recipes, get ready to be motivated. Pick your fruit, join the Apple Network, get creative with your cooking and be BearSmart at the same time!

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Canning • • • •

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Apple Puff Pancakes Apple Bran Muffins Apple Breakfast Bread Baked Breakfast Apples

Crab Apple and Clove Jelly Sweet Pickled Crab Apples Apple Butter Apple and Carrot Chutney

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Apple Puff Pancakes 6 eggs

1 1/2 cups milk

Apple Breakfast Bread

1/2 tsp salt

Prep Time: 15 Minutes

1/2 cup butter

1 cup sugar

1/4 tsp ground cinnamon

Cook Time: 30 Minutes

2 eggs

2 cups all-purpose flour

1 tsp vanilla extract

2 Tbsp butter

1 tsp baking soda

1/2 tsp salt

1 cup all-purpose flour

2 apples - peeled, cored, and sliced

1 tsp cinnamon

1/2 tsp ground cloves

3 Tbsp sugar

3 Tbsp brown sugar

2 apples - peeled, cored, chopped

Yields: 5 Servings

Prep Time: 15 Minutes Cook Time: 1 Hour Yields: 10 Servings

1.

Preheat oven to 425 degrees F.

1.

2.

In a large bowl, use an electric mixer to blend eggs, milk, and vanilla. Add flour, sugar, salt, and cinnamon; mix just until blended. Set aside.

Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan.

2.

In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs.

3.

Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.

3.

4.

Bake for 20 minutes in the preheated oven or until puffed and lightly browned.

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan.

4.

Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Apple Bran Muffins 1 1/4 cups bran

1 cup whole wheat pastry flour

Prep Time: 15 Minutes

2 1/2 tsp baking powder

3/4 tsp nutmeg

Cook Time: 25 Minutes

1/4 tsp ground cloves

1/3 cup milk

2 eggs

1/4 cup butter

Baked Breakfast Apples

3/4 cups maple syrup

1 cup apples, chopped

1 cup raisins (optional) 1.

Preheat oven to 350 degrees F.

2.

Combine bran, flour, baking powder, nutmeg, and cloves; set aside.

3.

Cream together milk, eggs, maple syrup, and butter; fold in flour mixture.

4.

Stir in apples and raisins.

5.

Pour into oiled muffin tins and bake15 to 25 minutes.

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Yields: 12 Servings

2 apples, cored and chopped

2 Tbsp pitted dates, chopped

Prep Time: 10 Minutes

1/4 tsp cinnamon

1/2 cup apple juice

Cook Time: 20 Minutes

1 Tbsp raspberry jam

1/4 cup granola

1.

Preheat oven to 350 degrees F.

2.

Core and cut apples into bite-sized pieces. Combine apples and dates.

3.

Add half of the apple mixture to each of two 10 oz. casserole dishes. Sprinkle each with half of the cinnamon. Pour half of the apple juice over apple mixture in each casserole.

4.

Bake, covered for 20 to 25 minutes until the apples are tender.

5.

Spoon jam over apple mixture and sprinkle with granola.

Yields: 2 Servings

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Apple Peanut Salad 8 apples - chopped

2 medium carrots - shredded

Prep Time: 20 Minutes

1 can mandarin oranges - drained

1 cup plain or orange yogurt

Yields: 8 Servings

1/2 cup celery - diced

2 Tbsp honey

1 Tbsp honey

1/2 cup raisins

1 tsp salt

2 cups apple - peeled if desired

1/8 tsp pepper

2 cups carrots - shredded

Apple Carrot Salad

1/2 cup peanuts, pecans, or walnuts

1/4 cup fresh lemon or lime juice 2 Tbsp orange juice

Prep Time: 25 Minutes Yields: 4-6 Servings

1 Tbsp fresh mint - chopped 1.

Combine yogurt, honey, salt, and pepper.

1/8 tsp salt

2.

Add the fruit, vegetables, and nuts.

3.

Stir to coat.

2 Tbsp raisins, pumpkin seeds, pine nuts each optional

Apple Lentil Salad 1 cup lentils

1/4 cup cider vinegar

Prep Time: 20 Minutes Cook Time: 40 Minutes

1/4 cup olive oil

2 potatoes, peeled, chopped, cooked

1 tsp salt

1 small red onion, thinly sliced

2 Tbsp curry powder

handful of fresh parsley

2 cups water

salt

Yields: 8 Servings

2 tart apples 1.

Soak lentils for 20 minutes in hot water.

2.

In a large saucepan heat 1/4 cup olive oil. Add salt and curry powder and heat until bubbly. Drain lentils, add to saucepan, and fry briefly.

1.

Mix lemon juice, orange juice, and honey together until honey is dissolved.

2.

Grate apple directly into juice mixture to prevent apples from browning.

3.

Add carrots, mint, salt, and raisins, seeds, and nuts with apples and serve immediately.

Apple Chicken Slaw 1/2 cup poppy seed salad dressing 3 Tbsp and 1 tsp mayonnaise

Yields: 8 Servings

4 cups cubed cooked chicken breast 4 cups coleslaw mix 2 large apples, chopped

3.

Add water and cook until absorbed. Add more water if needed to cook lentils until tender, about 20 minutes. Drain any excess water. Cool.

lettuce leaves

4.

Combine apples and vinegar together. Mix with cooled lentils.

1.

In a small bowl, combine salad dressing and mayonnaise.

5.

Mix potatoes, onion, and parsley with lentil-apple mixture. Mix in salt to taste. Serve warm or at room temperature.

2.

In a large bowl, combine the chicken, coleslaw mix, and apple. Drizzle with dressing and toss to coat.

3.

Serve on lettuce-lined plates if desired.

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Prep Time: 10 Minutes

Interested in replacing your apple tree, but love the spring blossoms? Investigate a non-fruit bearing crabapple tree variety such as ‘Spring Snow’ which provides stunning spring foliage.

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Apple, Caramelized Onion, and White Cheddar Pizza 2 Tbsp butter

2 onions, sliced into rounds

Prep Time: 30 Minutes

2 apples, cored, sliced into wedges

1/4 tsp each salt and pepper

Cook Time: 20 Minutes

1 Tbsp cider vinegar

1/2 pkg. frozen puff pastry

Yields: 5 Servings

1/2 cup aged white cheddar, shredded 1 Tbsp fresh thyme, chopped 1.

2.

Melt butter in a large, heavy skillet over mediumhigh heat. Cook onions until caramelized and softened, stirring occasionally. About 15 minutes. Stir in apple wedges and cook 5 minutes longer (apples will be firm and a light golden colour). Season with salt, pepper, and vinegar. Let cool slightly.

3.

Preheat oven to 400 degrees F.

4.

Roll 1 sheet puff pastry into a flat 10-inch square. Cut a 1/2 inch strip from each side.

5.

Brush the edges of the remaining pastry square with water and arrange strips on top, trimming, to form a border (or pizza crust) on all four sides. Using a fork, prick bottom of pastry all over.

6.

Arrange onion and apple mixture inside border. Sprinkle with cheddar and thyme.

7.

Bake in the centre of the oven until pastry is puffed and golden and cheddar is melted and bubbly, about 20 to 25 minutes. Let cool 5 minutes before slicing into squares.

8.

Serve warm or at room temperature.

Did you know? A grizzly bear home range may be as large as 1,800 km2 for males. The name “grizzly” comes from its “grizzled” silver-tipped fur. The colour of grizzlies can range from black to blond.

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Apple, Cheddar, and Smoked Turkey Panini 4 slices of aged cheddar cheese

4 slices of whole grain bread

Prep Time: 15 Minutes

1 apple, peeled, cored and sliced

4 slices of turkey breast

Cook Time: 5 Minutes

2 tsp honey mustard

1/2 cup spinach

1.

Heat a panini press or cast iron pan over mediumhigh heat.

2.

Divide cheddar evenly between two slices of bread, followed by 2 slices of apple and 2 slices of smoked turkey. Spread remaining two slices of bread with honey mustard and place on top of the turkey.

3.

Place sandwiches in heated panini press or cast iron pan and grill for 4 to 5 minutes turning as necessary to evenly brown the bread on both sides of the sandwich. Once cheese is melted and bread is golden brown, remove sandwiches from the heat. Remove tops of sandwiches, add spinach, replace tops, and serve immediately.

Yields: 2 Servings

Apple Fries 2 cups apple cider

2 Tbsp butter

Prep Time: 40 Minutes

1 tsp coarse salt

4 apples, peeled, cored, sliced

Cook Time: 25 Minutes

1 Tbsp fresh chopped thyme

Yields: 4 Servings

1.

In a large saucepan over medium-high heat, boil cider until reduced to 1/3 cup, about 20 minutes, until it has a syrupy consistency. Remove from heat; whisk in butter and salt.

2.

Preheat oven to 400 degrees F. In a bowl, toss apples with 1 Tbsp of the glaze and 1/2 Tbsp of thyme. Arrange in a single layer on a rimmed baking sheet. Set aside.

3.

Roast apples in the oven for 10 minutes. Drizzle apples with remaining glaze and continue to roast for 15 minutes.

4.

Sprinkle apples with remaining thyme and additional salt if desired.

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Roasted Leg of Lamb Stuffed with Apple and Rosemary

Apple and Potato Rosti 1 lb baking potatoes, peeled

2 apples, peeled

Prep Time: 20 Minutes

1/2 large cooking onion, minced

2 tsp fresh sage, minced

Cook Time: 8 Minutes

1/2 tsp salt and pepper, each

1 large egg, beaten

Yields: 24 Servings

1/4 cup butter, divided 1.

2.

3.

Grate potatoes on large holes of box grater; set aside. Grate apples around the core. Transfer to a paper towel lined colander or strainer, pressing out as much liquid as possible. Toss apples with potatoes, onions, sage, salt, pepper, and egg. In a large heavy-bottomed non-stick skillet, melt 1 Tbsp of butter at a time over medium heat. Press the apple potato mixture by the tablespoonful into small discs, arranging in skillet 2-inches apart. Use spatula to flatten slightly. Cook until bottom is golden, about 4 minutes. Flip over and cook until underside is golden, about 4 minutes more. Repeat with remaining mixture. Transfer to a paper towel-lined plate and keep warm until ready to serve.

Saucy Chicken Apple Saute 1 Tbsp vegetable oil

2 Tbsp ginger, minced

Prep Time: 15 Minutes

4 cloves of garlic, minced

1 lb boneless chicken breast

Cook Time: 15 Minutes

1/2 tsp salt and pepper, each

1 Tbsp chili oil

1 onion, sliced

2 celery stalks, sliced

2 apples, cored and cut into wedges

1 cup chicken broth

2 Tbsp cider vinegar

1 Tbsp soy sauce

Yields: 5 Servings

2 tsp corn starch 1.

3 Tbsp onion, diced

1/4 tsp salt

1 1/4 tsp pepper, divided

3.

In a small bowl, whisk together corn starch with 1 Tbsp water. Stir in sauce and let thicken slightly and until chicken is cooked. Serve immediately over steamed rice.

Prep Time: 30 Minutes Cook Time: 1 Hour

1 Tbsp cider vinegar

2 1/2 lb boneless leg of lamb

2 Tbsp fresh rosemary, chopped

1 Tbsp fresh thyme, chopped

2 tsp coarse sea salt

Yields: 6 Servings

1.

Preheat oven to 375 degrees F.

2.

In a small saute pan over medium heat, add 1 tsp of oil. Add onions, salt, 1/4 tsp of pepper and cook for 4 minutes or until onions are soft and translucent.

3.

Add apples and cider vinegar and continue to cook for another 4 minutes or until apples are soft. Remove pan from heat.

4.

Meanwhile, lay the lamb flat on a cutting board and make a horizontal cut through the centre of the lamb and open the two sides like a book. Place the apple mixture inside and close the two sides of the lamb.

5.

Tie roast together with twine to cook evenly.

6.

In a small bowl, add rosemary, thyme, sea salt, remaining pepper, and oil; stir to combine. Gently rub the rosemary mixture over the surface of the lamb.

7.

In a lightly oiled roasting pan, add the lamb and place in the oven for 50 minutes, basting occasionally.

8.

Once lamb is cooked to medium-rare 160 degrees F, remove pan from the oven and let the lamb rest 10 minutes before slicing.

In a large heavy-bottomed skillet, heat oil over medium-high heat. Stir in ginger and garlic and cook for 1 minute until fragrant but not browned. Stir in chicken and season with salt and pepper. Cook until browned and transfer to a plate. In same skillet, add chili oil. Cook onion and celery over high heat, stirring constantly, until onion is golden and softened, about 3 minutes. Add in apples, broth, vinegar, and soy sauce. Slice chicken thinly. Bring mixture to a boil and stir in chicken and cook 2 minutes.

1 cup apple, peeled, cored, diced

2.

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3 Tbsp vegetable oil, divided

While outdoors, be aware of recent bear activities: hair and scent left on a rub tree, bear scratchings on trees, broken branches on berry shrubs, torn up logs, rolled rocks, diggings, tracks, scat, & animal carcasses.

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Apple Rice Stuffing

Apple Chicken Quesadillas

1 cup brown rice

2 1/3 cups apple juice

Prep Time: 25 Minutes

1 Tbsp butter

1/2 large onion, diced

Cook Time: 1 1/2 hours

1 stalk celery, diced

2 apples, diced

2 apples, sliced

1/2 cup chedder cheese, shredded

Cook Time: 15 Minutes

1/2 cup tomatoes, chopped

1/4 cup brown sugar

1/2 cup onion, chopped

1/4 tsp salt

1 Tbsp dried herbs of choice

1/2 tsp dried summer savory

6 (8 inch) flour tortillas

3/4 cups shredded lettuce

3/4 cups salsa

6 Tbsp sour cream

salt and pepper to taste

Prep Time: 10 Minutes

1/2 cup mozzarella, shredded

1/2 cup walnuts, chopped - optional

Yields: 6 Servings

1/2 cup corn

1 cup diced cooked chicken

Yields: 6 Servings

1.

Cook brown rice and apple juice together for about 40 minutes. Set aside.

1.

Preheat oven to 400 degrees F.

2.

Melt butter in a large frypan. SautĂŠ onion and celery until soft.

2.

3.

Add apples, nuts, brown sugar, herbs, salt, and pepper into rice and onion mixture. Either stuff into poultry or place in a casserole dish, cover, and bake at 350 degrees F for 45-55 minutes.

In a bowl, combine the first eight ingredients. Place about 3/4 cups on half of each tortilla. Fold tortilla in half over filling and secure with toothpicks. Place on a baking sheet coated with nonstick cooking spray.

3.

Bake for 8 to 10 minutes or until golden brown.

4.

Carefully turn the quesadillas over; bake 5-8 minutes longer or until golden. Discard toothpicks. Cut each quesadilla into three wedges.

5.

Serve with lettuce, salsa, and sour cream.

Apple and Chicken Curry 3 Tbsp butter

2 small onions, diced

2 apples, peeled, cored, chopped

3 Tbsp flour

1 Tbsp curry powder

8 skinless chicken breasts

1 cup hot chicken broth

1 cup milk

Prep Time: 30 Minutes

Caramel Apple Pork Chops

Cook Time: 1 Hour Yields: 7 Servings 4 (3/4 inch thick) pork chops

1 tsp vegetable oil

Prep Time: 20 Minutes

salt and pepper to taste

2 Tbsp brown sugar

salt and pepper to taste

Cook Time: 25 Minutes

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

2 Tbsp butter

2 apples, peeled, cored, sliced

1.

Preheat oven to 350 degrees F.

2.

Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more.

3.

Add flour and continue to cook 1 minute longer.

4.

Add stock or broth and milk; stir well.

5.

Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

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Bears have an excellent sense of smell. Being BearSmart and managing potential bear food garbage, apples, bird seed is an essential part of preventing problems with bears.

Yields: 4 Servings

3 Tbsp pecans (optional) 1.

Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.

2.

Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish and keep warm in the preheated oven.

3.

In a small bowl, combine brown sugar, salt,pepper, cinnamon, and nutmeg. Add butter to skillet and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4.

Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

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Mom’s Apple Pie

Apple Cake

1 recipe for double crust pie pastry

1/4 tsp ground nutmeg

Prep Time: 30 Minutes

16 cups apples, unpeeled, chopped

2 tsp ground cinnamon

Prep Time: 20 Minutes

1/3 cup sugar

6 apples

Cook Time: 50 Minutes

1 1/3 cups sugar

1 tsp salt

Cook Time: 45 Minutes

2 Tbsp all-purpose flour

2 Tbsp butter

1/2 cup vegetable oil

1 cup nuts, optional

1/8 tsp salt

2 Tbsp whiskey (optional)

2 eggs, slightly beaten

2/3 cup brown sugar

2 tsp vanilla

1/4 cup milk or cream

1 cup whole wheat flour

1 Tbsp flour

1 cup flour

1/3 cup powdered sugar

Yields: 5-8 Servings

1 tsp ground cinnamon 1.

Preheat oven to 450 degrees F. Fit bottom crust into a 9 inch pie plate.

2.

In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg.

3.

Peel, core, and slice apples. Placed sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan. Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.

5.

Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F and bake for an additional 40 minutes. Serve warm.

Dried Apple Rings 4 Tbsp lemon juice

cinnamon brown sugar

4 cups water 1.

Preheat oven to 350 degrees F. Combine apples and sugar and let stand while mixing other ingredients.

2.

Combine oil, eggs, and vanilla in a separate bowl.

3.

Combine whole wheat flour, flour, baking soda, cinnamon, salt, and nuts in a third bowl. Stir flour mixture into apples alternately with egg mixture. Pour into a greased 8-13 inch pan. Bake for 50-60 minutes.

4.

While cake bakes, heat brown sugar, milk, and flour to a boil. Remove from heat and mix in powdered sugar. Drizzle over hot cake.

Syrupy Apples Prep Time: 20 Minutes Cook Time: 3.5 Hours Yields: 8 Servings

Preheat the oven to 300 degrees F. Mix lemon juice and water. Core and slice apples into 1/4 inch rings. Place apple rings in mixture and make sure to cover apple completely for 5 minutes. This will keep the apples from discolouring. Drain well and pat dry.

2.

Sprinkle with cinnamon and brown sugar.

3.

Lightly spray 2 wire racks with cooking spray. Arrange rings on racks in single layer making sure not to touch them together. Set each rack on a baking sheet. Put trays into the over one sheet on top oven rack and the other on the bottom rack. Bake for 15 minutes.

4.

Reverse sheets in the oven and bake for 15 minutes more. Shut oven off and let rings dry in the oven without opening the door, about 3 hours.

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1.

Submitted by Rita Wittwer

Yields: 8 Servings

2 tsp baking soda

4.

8 medium apples

2 Tbsp butter or margarine

Prep Time: 20 Minutes

2 medium apples - peeled, cored, and thinly sliced

Cook Time: 15 Minutes

1/3 cup packed brown sugar 1.

Melt butter in a saucepan over medium-low heat.

2.

Add apple slices; cook and stir for 5 minutes.

3.

Stir in sugar; cook and stir over low heat for 5 minutes.

4.

Serve over ice cream or a cake, such as a pound cake.

Yields: 5 Servings

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Harvest Apple Pie 1/2 cup butter

1 egg

1/3 cup sugar

1/3 cup sugar

1/4 tsp vanilla

1/2 tsp cinnamon

1 cup flour

4 cups apples - peeled and sliced

Spiced Applesauce Prep Time: 30 Minutes

16 medium apples

1/2 tsp ground cloves

Cook Time: 30 Minutes

1 cup apple juice

1/2 tsp ground allspice

Yield: 5-8 Servings

1 tsp ground cinnamon

sugar to taste

Prep Time: 30 Minutes Cook Time: 1 Hour Yields: 8 Servings

Optional Toppings: yoghurt, raisins, walnuts, cranberries

1 pkg (250 g) cream cheese 1/4 cup sliced almonds 1/4 cup sugar 1.

Preheat the oven to 350 degrees F. Combine butter, sugar, and vanilla. Blend in flour. Spread dough on bottom and sides of 9� pie plate.

2.

Beat cream cheese and sugar until well blended. Add one egg and mix well. Spread evenly over crust.

3.

Combine sugar, cinnamon, and apples. Mix well. Place in pie plate over cream cheese layer. Sprinkle with almonds. Bake at 350 degrees F for 30 minutes. Chill for three hours before serving.

Country Apple Dumplings

1.

Core, peel, and slice apples. Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender.

2.

Remove from the heat; mash apples to desired consistency. Serve warm or cold. Top with optional toppings. Store in the refrigerator.

Brie Baked Apples 4 large apples

1 cup chopped hazelnuts

Prep Time: 20 Minutes

1 brie cheese

1 tsp ground pepper

Cook Time: 20 Minutes

1 1/3 cup castor sugar 2 large apples, peeled and cored

1 tsp ground cinnamon

Prep Time: 20 Minutes

2 cups water

2 (10 ounce) cans refrigerated crescent roll dough

1 (12 fluid ounce) can or bottle Mountain Dew TM

Cook Time: 45 Minutes

1 cup butter

Yields: 8 Servings

1 1/2 cups white sugar

1.

Preheat the oven to 350 degrees F. Grease a 9 x 13 inch baking dish.

2.

Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the biking dish.

3.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew TM over the dumplings.

4.

Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

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4 tsp butter

Yields: 4 Servings s

1.

Place the sugar, water, and pepper in a large saucepan and bring to a boil to make syrup.

2.

Peel the apples, leaving the stalks intact. Carefully remove the core from the bottom of each apple so the stalk is not lost.

3.

Poach the apples in the syrup for 10 minutes. Remove from the pan and stuff each apple with a piece of brie.

4.

Pre-heat the oven to 400 degrees F. Place the chopped hazelnuts in a wide bowl and roll each apple in nuts until lightly covered.

5.

Place the apples in a lightly buttered metal tray, scatter any remaining nuts of the apples and roast for 10 minutes.

6.

Serve with creme fraiche, cream, or ice-cream.

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Crab Apple and Clove Jelly

Apple Butter

1.25 kg of crab apples, chopped

900 mL water

10 apples cored, cut into quarters

1 cup brown sugar

Prep Time: 30 Minutes

2 lemons, quartered

sugar

1 tsp vanilla extract

1/2 cup apples juice

Cook Time: 3 1/2 Hour

3 cloves

Cook Time: 1 Hour Yields: 7 - 125 mL jars

1.

Put the chopped crab apples into a pot with the lemons, cloves, and water. Bring to a boil, cover, and simmer for about an hour until soft and pulpy.

2.

Using a cheesecloth or a pillow case, allow the crab apple mixture to drain into another pan overnight.

3.

The next day, measure the juice. For every 600 mL juice, measure out 1 1/3 cup sugar. Put the juice into a large pan and slowly bring to a boil. Add the sugar as it just comes to a boil and keep stirring until the sugar has dissolved. Boil rapidly, without stirring, for 10 minutes until the setting point is reached.

4.

Prep Time: 30 Minutes

Skim the foam off of the jelly. Using proper hot canning methods, can and seal as quickly as possible. (Process in a boiling water canner for 35 minutes, which is adjusted for Crowsnest Pass elevation).

Sweet Pickled Crab Apples 500 mL cider vinegar

1 tsp allspice berries

Prep Time: 30 Minutes

1 1/3 cup granulated sugar

1 kg crab apples

Cook Time: 25 Minutes

1 Tbsp grated ginger

1 tsp cloves

Yields: 8 Servings

1 cinnamon stick 1.

Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over a low heat, stirring until the sugar has dissolved. Bring to a boil and then turn to a simmer.

2.

Remove the stalks and blossom and prick with a fork to prevent the skins from bursting. Add to the hot vinegar. Simmer gently until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars.

3.

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1/4 tsp each of nutmeg, cloves, allspice, cardamon

Yields: 10 Servings

1.

Place all ingredients into a large saucepan and cook over medium-high heat until apples breakdown and become very soft. Continue to reduce until 80% of the liquid has evaporated and the sauce is very thick and dark brown.

2.

Cook for three to five hours on the stove on its lowest setting. The length of time will depend on the amount of butter you are making, the width of your pot, and the level of heat that you cook over. Stir every 15 to 20 minutes.

3.

Puree with an immersion blender, a standard blender, or in a food processor.

4.

Use immediately by storing in the fridge or can using approved canning techniques (process in a boiling water canner for 35 minutes, which is adjusted for Crowsnest Pass elevation).

Apple and Carrot Chutney 1.25 lb apples

2 tsp sea salt

1 1/4 cup carrots

1/2 fresh horseradish, grated

1 onion, sliced

1 Tbsp ground ginger

1/2 cup raisins

1 Tbsp curry powder

Prep Time: 35 Minutes Cook Time: 1 1/2 Hours Yields: 7 Servings

1 tsp mustard seeds 1 1/3 cups cider vinegar

1 cup brown sugar 1.

Peel, core, and chop apples. Thinly slice carrots lengthways. Stir all the ingredients together in a pan and heat gently, stirring constantly, until the sugar has dissolved.

2.

Bring to a boil, then simmer, stirring frequently for about 45 minutes, until the ingredients are tender, the chutney is thick, and there is no free liquid.

3.

Using approved canning techniques, heat process for 25 minutes (time adjusted for Crowsnest Pass elevation).

Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the crab apples. Heat process for 35 minutes using approved canning techniques (time adjusted for Crowsnest Pass elevation).

Learn how to identify the differences between black and grizzly bears. Both species live in the Crowsnest Pass area.

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Apple Recipe Book - Apr 29, 2011